Grilled Chicken Marinade (Recipe 102 of 150)

This was the second marinade for Sunday dinner Kebab themed dinner. This was a delicious marinade. I had the chicken marinading for 4 hours and I think it was just perfect. I overcooked the chicken as usual, but the marinade made it not so dry. 

This is a pretty basic balsamic chicken marinade and it hits all the sweet/savory notes for me. 

I did not grill it the way it suggests. I had meat on the grill at the same time and it wasn't going to work the same way. 

Grilled Chicken Marinade

Recipe from The Food Charlatan

Serves 4

• 2 pounds chicken, any cut (I love thighs)
• 2 tablespoons steak seasoning
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons lemon juice

In a large gallon size ziplock bag, add the chicken. Sprinkle with steak seasoning and use your hands to work it into the chicken a little bit.

Add the balsamic vinegar, olive oil, 1/4 cup of brown sugar, and lemon juice.

Zip it up and shake it a little to make sure everything is coated.

Marinate in the fridge for 4 hours, or up to 48 hours. (You can even do as little as 30 minutes, but the longer you marinate the tastier it will be!

Grill the chicken by placing the chicken pieces over direct heat. Close the lid and grill for 2-3 minutes, or until the outside is as crisp and brown as you want it.

Use tongs to flip the chicken and place over the low-heat part of the grill. I have a gas grill, so I just turn off one of the burners. (The chicken should cover the half of the grill that is turned off). Reduce the heat on the other half of the grill to medium-low heat, between 250-275 degrees F.

Cover and cook for 30-50 minutes, depending on the thickness of your chicken. 

If you want, you can quickly sear the other side of the chicken over direct high heat before serving.